Ingredients

Directions

2/3 C Bourbon Barrel Sweet Sorghum
1 TBSP Salt
¼ tsp cinnamon
2 C boiling Water
Flour
1 C uncooked Rolled Oats
1 C raisins
2 TBSP Shortening
1 pkg Yeast, dissolved in 2/3 cup warm water

Combine rolled oats, salt and shortening with 2 cups of boiling water. Cool slightly. Add sorghum and raisins and stir in yeast solution. Add flour until the dough is firm enough to handle. Turn onto floured surface and knead about 8 minutes. Dough will be a little sticky due to the oatmeal. Place in greased bowl and let rise until volume is doubled. Knead down. Shape with buttered hands and place in bread pans. Let rise again until doubled in size. Bake at 350 degrees for 45 minutes. Makes 2 loaves.

Ingredients

Directions

1/3 C Bourbon Barrel Sweet Sorghum
1 Tbsp Salt
1 C warm Water
1/3 C Vegetable Oil
2 packages Yeast
1/2 tsp Demerara Sugar
6-7 C Graham Flour
3 C Whole Wheat Flour

Mix 2 packages yeast, 1/2 teaspoon sugar and 1 cup hot water together and let set till foam forms on top.

Mix 2 cups hot water, whole wheat flour, salt, vegetable oil and sorghum. Add yeast mixture and beat hard. Mix and knead in flour for 6-10 minutes. Let rise 1 hour. Punch down and let rise again for 75 minutes. Shape into loaves and let rise. Bake at 350 degrees for 30-35 minutes.